They've got the same sweetness that will work in cakes and pies.Īnd for something completely different. Most sweet squash recipes call for pumpkin, but any of the dark orange-fleshed squash will work too. Winter Squashes include: Acorn, Buttercup, Butternut, Autumn Crown, Delicata, Honeynut, Spaghetti. Once cooked, you can mash it, season with salt, pepper (chilli flakes), spread on toast, sprinkle with crumbled feta and enjoy!
Squash can be found in traditional cuisines all over the world, from South America, to the Middle East and South East Asia, so you'll find a plethora of different kinds of curries and stews out there. If in doubt, stuff it! There's endless possibilities here - and this blog has compiled 17 recipe options! Once your squash is roasted, you can throw it into a salad! One of the most simple and satisfying ways to enjoy squash. There are so many flavour combos you can use. (Most recipes you'll find online use butternut squash, because that's what the supermarkets sell, but you can use what ever squash you have to hand!) Roast squash An improvement over the classic OP Buttercup (Burgess Strain) in terms of flavor, uniformity, and yields.
#Bonbon buttercup squash skin#
This variety will get 4 to 5 pounds and will store well if not cut open. Looks like the perfect buttercup squash with smooth, deep green skin and a prominent gray 'button' at the base. So without further ado, here's a selection of fantastic recipes to inspire you. The Bonbon squash is a great flavor winter squash that has a sweet orange flesh inside. An AAS Winner A classic buttercup with sweet-as-candy flavor and space-saving vines. Improved taste, uniformity, colour, and yield on vigourous medium-sized plants. You'll know if it isn't because it will be rock hard once cooked and very unappealing to chew on! Winter Squash, BonBon Hybrid The nicest, most uniform, true buttercup squash. To make life easier, you can cook the squash with the skin on, and if the recipe requires no skin, you can easily scoop the flesh off the skin once cooked. Most squash skins are edible. Peeling squash is one of the most fiddly things about cooking squash. Kabocha, red kuri, butternut, crown prince, bonbon, hokkaido – red sweet flesh, dry when roastedĭelicata, harlequin, dumpling, spaghetti – paler flesh, watery so loses some bulk when roasted, nutty buttery flavourĬheck out our more complete squash identification guide here. When people ask me, what can you do with squash, my usual (and quite unhelpful) answer is "what can't you do with squash?" But seriously, it's wonderfully versatile - it works in soups, stews, curries, pies, tarts, cakes and salads. Squash come in so many shapes, sizes and colours and we are lucky to be able to source a great variety of them throughout autumn and winter.
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